Name: Carrot Marmalade
Total time: 14 h 35 min
Ingredients: 1⅓ cups sugar; 10 ounces carrots (4 carrots), peeled and shredded (1⅔ cups); 1½ cups water; 1 tablespoon grated fresh ginger; 1 garlic clove , minced; 1 teaspoon salt; ¼ teaspoon nutmeg; 3 tablespoons bottled lemon juice

Why This Recipe Works

To replicate the citrus rind found in a traditional marmalade, we shredded the carrots on a box grater, which gave us a similar texture. We found that 1½ tablespoons of pectin along with one cooked and pureed carrot gave us a full-flavored carrot base around the shredded carrot pieces. Mixing the pectin with a portion of the sugar prevented it from clumping and dispersed it more evenly into the jam. Just one clove of garlic and a small amount of salt pushed our marmalade into savory territory and gave it an aromatic backbone. We tested and decided that 1 tablespoon of freshly grated ginger was the perfect amount—it gave the marmalade a refreshing ginger flavor with a moderate spicy kick. A little nutmeg provided depth of flavor and well-rounded sweetness. Three tablespoons of lemon juice and 1⅓ cups of granulated sugar created the perfect balance of bright and sweet in our marmalade.

Before You Begin

Do not substitute other brands of low-sugar pectin for the Sure-Jell. This marmalade cannot be processed for long-term storage.

Instructions

Whisk ¼ cup sugar and Sure-Jell together in bowl; set aside. Micro- wave ½ cup shredded carrots in covered bowl until softened, about 1 minute. Transfer carrots to blender, add 1¼ cups water, and process until smooth, about 2 minutes; set aside.

Combine ginger, garlic, salt, nutmeg, remaining shredded carrots, and remaining ¼ cup water in large saucepan. Cover and cook over medium-high heat, stirring occasionally, until carrots have softened, about 5 minutes. Uncover and simmer until water has evaporated, about 30 seconds.

Add blended carrot mixture, lemon juice, and Sure-Jell mixture and bring to boil, whisking constantly. Add remaining sugar and bring to vigorous boil, whisking constantly. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim foam from surface using large spoon.

Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using funnel and ladle, portion hot marmalade into hot jars and let cool to room temperature. Cover and refrigerate until marmalade is set, 12 to 24 hours. Serve. (Marmalade can be refrigerated for up to 2 months.)